The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. Alternative terms are vindalho or vindallo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a 'sweet sour' taste. Vindaloo is a popular dish in many parts of India. In eastern states of India, like Orissa and West Bengal, the same dish is prepared for celebratory events as well as for home dinners, though this is hotter and has more potatoes in those regions. There are two possible explanations for the addition of potatoes. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word आलू "aloo" means "potato" in Hindi.
VINDALOO
The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. Alternative terms are vindalho or vindallo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a 'sweet sour' taste. Vindaloo is a popular dish in many parts of India. In eastern states of India, like Orissa and West Bengal, the same dish is prepared for celebratory events as well as for home dinners, though this is hotter and has more potatoes in those regions. There are two possible explanations for the addition of potatoes. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word आलू "aloo" means "potato" in Hindi.
(adapted from
http://en.wikipedia.org/wiki/Vindaloo)